What is used in Japanese dish?

日本米( Japanese Rice )

Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake.

https://en.wikipedia.org/wiki/Japanese_rice  This page was last edited on 21 March 2024, at 14:18 (UTC).


Dashi (, だし) is a family of stocks used in Japanese cuisineDashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. https://en.wikipedia.org/wiki/Dashi This page was last edited on 6 March 2024, at 23:16 (UTC).

醤油 (Soy sauce)

 Soy sauce (sometimes called soya sauce in British English[1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grainbrine, and Aspergillus oryzae or Aspergillus sojae molds.[2] It is recognized for its pronounced umami taste.

https://en.wikipedia.org/wiki/Soy_sauce  This page was last edited on 12 April 2024, at 20:03 (UTC).

日本酒  ( Japanese Sake)

Sake or saké (酒, sake/ˈsɑːki, ˈsækeɪ/ SAH-kee, SAK-ay[4][5]), also referred to as Japanese rice wine,[6] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in winealcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes.

https://en.wikipedia.org/wiki/Sake#See_also   This page was last edited on 19 April 2024, at

21:36 (UTC).


Mirin (味醂 or みりん, Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content.[1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.

https://en.wikipedia.org/wiki/Mirin   This page was last edited on 23 January 2024, at 22:35 (UTC).


Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes ricebarleyseaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.

https://en.wikipedia.org/wiki/Miso This page was last edited on 26 March 2024, at 14:38 (UTC).


Vinegar (vyn egre; sour wine) is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume.[1] Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria

Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in “white” (light yellow), red, and black varieties. The Japanese prefer a light rice vinegar for the preparation of sushi rice and salad dressings.

https://en.wikipedia.org/wiki/Vinegar#Fruit  This page was last edited on 17 April 2024, at 23:10 (UTC).